Detail Inovasi Perguruan Tinggi

Tema: Effects of Length of Storage, Relative Humidity (RH) and Temperature On the Stability of lodized Salt

Judul: Effects of Length of Storage, Relative Humidity (RH) and Temperature On the Stability of lodized Salt

Perguruan Tinggi: Universitas Pasundan

Jenis/sdm: dosen/0403106702

Tahun: 2010

Iodine deficiency disorders (IDD) is still a major public health problem in several areas of the world. especially in developing countries. The problem of iodine decrease or loss in iodized salt and food-stuff during processing is still the a controversial issue, among public, functionary, even the scientist. The stability of iodine is influenced by the food type, water content and cooking temperature. The objective of this research was to determine the effects of length of storage, relative humidity (RH) and temperature on the stability of iodized salt. Analysis of iodium was performed using Ion Pair High Performance Liquid Chromatography (HPLC). The rate of iodine decrease was influenced by salt origin, temperature, packaging materials and RH during storage